- 4 green onions
- A little olive oil
- 2 or 3 bacon slices, into thin strips
- 2 chicken whites, into bite-sized pieces
- 2 to 4 garlic cloves
- 2 cups [500 mL] chicken stock
- 2 [14-ounce / 398-mL each] cans creamed corn
- 2 eggs, slightly beaten
- Pepper, to taste
- Dash of chili [optional]
- Salt, if needed
- Hot water, if needed
- Thinly slice white parts of green onions; reserve green parts.
- Heat a little olive oil into a casserole before frying green onion slices until soft.
- Add bacon strips and fry until crisp.
- Then add chicken pieces and fry to sear the outsides.
- If bacon and/or chicken are sticking to the bottom of the casserole, deglaze using some liquid such as white wine or a little extra chicken stock.
- Bruise garlic cloves using the flat part of a knife; add along with chicken stock to the casserole.
- Bring to a boil.
- Well stir in creamed corn.
- If desired, mix in a little hot water if the consistency seems too thick.
- Bring soup to a boil and immediately lower heat to a low simmer.
- Cover saucepan and leave soup to simmer slowly for approximately 10 minutes, stirring occasionally so that mixture does not stick to the bottom of the casserole.
- Finely slice green parts of green onions into rings, and add to the soup.
- Remove soup from the heat.
- Stirring, pour in slightly beaten eggs.
- As the soup will thicken, add some more hot water if desired.
- Bring soup back up to a low simmer.
- Season soup to taste with pepper and, if desired, chili.
- With the bacon and chicken stock, there should be no need to add any salt.
- Serve immediately.